Tiradito is Peru’s version of sashimi. Fresh fish is cut in thin strips and submerged in a spicy and citrusy sauce similar to how you would make ceviche.
Typically Peruvian tiradito is made with fish such as corvina, but if you love tuna or salmon they would still pair well with the aji Amarillo sauce.
Tiradito is served with corn and sweet potato to contrast the acidic flavors of the sauce. You can serve it as an appetizer or a light entrée.
A Peruvian friend taught me how to make ceviche and tiradito. She taught me to salt the fish before cutting it, which gives the fish a very clean taste and helps the fish absorb the other flavors.Ani
Tiradito Peruano with Aji Amarillo
16 ounces of fresh corvina or any type of thick fish that doesn’t fall apart when you cut it
2 -3 tablespoons of aji Amarillo (yellow hot pepper paste)
2 tablespoons of fresh cilantro
Juice of 2 limes
2 tablespoons of freshly squeezed orange juice
1 to 2 tablespoons of freshly squeezed orange juice
1 shallot or ¼ piece of a red onion, very thinly sliced
Garnish: more cilantro leaves, choclo (large peruvian corn such as hominy) and pre-cooked sweet potato.
- Rinse the fish with cold water. Set the fish on top of a cutting board and salt generously on both sides. Run the fish again under cold running water and remove all the salt. Cut about 2 oz of fish and set aside.
- Slice the fish into thin pieces. They should be as thin as possible but try to keep them uniformed. Set aside in the refrigerator.
- In a high speed blender or Ninja, combine the aji Amarillo paste, juices, cilantro and 3 thin slices of the fish. (The fish helps the sauce become thicker and gives it a great flavor)
Blend the sauce until it is completely blended. Scrape the sides of the bowl. Check for seasoning. Add salt and pepper. Blend. Check the seasoning again.
- Pour the sauce over the fish. Set aside in the fridge for 15 minutes so the sauce penetrates through the fish. Garnish with more cilantro and serve with a piece of sweet potato and choclo.